For the big batch:
- 625g white sugar
- 500g plain flour
- 200g chocolate chips
- 175g cocoa powder
- 75g butter
- 2 eggs
- 1 tsp vanilla extract
- Pour the sugar, flour, chocolate chips and cocoa powder into a large bowl and mix well.
- Transfer to a large jar or other airtight container. The brownie mixture will keep for up to 6 weeks.
- To make one batch of brownies, preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line a brownie tin (about 25 x 22cm) with parchment paper.
- Take 300g of the brownie mixture and put it in a large bowl.
- Melt 75g of butter and add that to the mixture, along with the eggs and vanilla.
- Mix just enough to combine the ingredients and then transfer to the tin.
- Bake for 15–17 minutes.
- Allow to cool for a few minutes before cutting into 9 brownies.
Recipe taken from We’re Hungry! by Ciara Attwell (Lagom)
The brownie mixture will keep for up to 6 weeks. The cooked brownies will last in a cake tin for up to 3 days.